Month: January 2016

We had a goose this year for Christmas. There was at least a litre of fat rendered from it, with which I decided to make pâté. There was heart, liver and gizzard include with the goose, to which I added some of the cooked meat, mushroom, onion, and spices.

Pâté ingredientsThe spices were nutmeg, black pepper and sageClose up of meatsMushrooms and onions sauteing in goose fatThey were cooked until beginning to brownThe meats were added wholeI did end up slicing them up while they cooked. The spices were added sometime around this point tooOnce cooked I added some half and half

After the half and half cooked down, I ground it all up in the food processor. I tried to get it all cut up without turning into a complete paste. Then I returned it to the pan to finish with a generous splash of cognac.

Ground pate finishing

Since I don’t eat this myself, I had the spouse taste it. He proclaimed it delicious but very rich.